Spiced Pumpkin Seed and Cashew Crunch

Ingredients

• 1 teaspoon agave nectar light (nectar)
• 0.1 teaspoon ground pepper 
• 0.5 teaspoon curry powder 
• 1 large egg whites 
• 0.5 teaspoon kosher salt 
• 0.3 cup pumpkin seeds shelled (pepitas)
• 0.3 cup cashew pieces raw coarsely chopped
• 0.3 cup sunflower seeds shelled

Equipment

• bowl
• baking sheet
• oven
• whisk
• slotted spoon

Directions

1. Preheat oven to 300°F. Coat a rimmed bakingsheet with nonstick spray.
2. Whisk egg white,agave, garam masala, salt, and cayennein a medium bowl.
3. Add nuts and seeds andtoss to coat. Using a slotted spoon, transfermixture to baking sheet, letting excess eggdrip back into bowl.
4. Bake, tossing once, untilmixture is golden brown, 20–25 minutes.
5. Let cool on baking sheet.
6. DO AHEAD: Crunch can be made 5 daysahead. Store airtight at room temperature.
7. Per serving: 120 calories, 9 g fat, 1 g fiber
8. Bon Appétit